16 votes
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Why do patterns appear on tempered chocolate?

What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering). Sugar bloom is pretty straightforward - it ...
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  • 54.4k
13 votes
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Why is chocolate generally sweet?

It's not. The original consumers of chocolate, the Native Americans, had their chocolate in bitter teas and savory moles. They mainly were after its caffeine effects. We could speculate about the ...
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  • 1,888
11 votes
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Coffee flavored melted chocolate for drizzling over cookies?

If you can get instant espresso powder (most big grocery stores in the US have it) that's what you want to use. NO WATER, small amounts of water will ruin chocolate, cause it to seize. Just sprinkle ...
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  • 58k
8 votes

What direction must one stir molten chocolate?

I see enough here: Rheological measurements of chocolate quality: non-Newtonian liquid non-ideal plastic behavior time-dependent behavior Thixotropic/non-thixotropic transition To make me think that ...
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7 votes
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How to prevent filling getting squeezed out of chocolate coated candies?

If I had to guess I would say your filling is not cold enough when you dip it so it starts to melt and pockets of air form when it comes into contact with the warm chocolate, which then doesn't cover ...
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6 votes
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Chocolate seized during dipping, how to prevent it?

There are two things to keep in mind while melting chocolate: Keep a low uniform heat I start off the melting process with low to medium heat. Once the chocolate fully melts, I reduce the heat to ...
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  • 594
6 votes

What direction must one stir molten chocolate?

Hello @stir_choc and welcome to Seasoned Advice! You really gave us a tough question! I have to admit that I had never heard of this. However after much digging it appears that there is in fact a very ...
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  • 18.2k
6 votes
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What direction must one stir molten chocolate?

In the time before electric mixing, chocolate, made by hand, sometimes required the effort of multiple people switching out as they tired, needed to work on some other task, or switched in and out ...
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6 votes

What direction must one stir molten chocolate?

It sounds like the "one correct direction" thing isn't real. However, it's definitely a good idea to stir consistently in one direction, to keep things flowing smoothly (laminar flow) rather than ...
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  • 57.3k
6 votes
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Combining melted chocolate with eggs

The cocoa butter in your chocolate melts fully at 43 degrees Celsius (110 F). But it stays liquid until at least 30 degrees C (85 F). The most heat sensitive proteins in an egg white coagulate at ...
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  • 53.9k
6 votes
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How to solidify melted chocolate?

I am scared that the chocolate will stick to the counter top (in plastic) or the sheet pan. Don't do it on the counter top. The best surface would be a silicone mat from a baking store - a smooth ...
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  • 124k
6 votes
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Why does chocolate go grainy when I melt it?

When your chocolate goes grainy it's called "seizing". There are two main reasons for it to seize: Water: water getting into the bowl of the double boiler, either because it wasn't dry in the first ...
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  • 45k
5 votes

Adding melted chocolate to a sponge cake batter

Will it end up being a (probably delicious) cake? Yes. Will it have the texture of a Victoria sponge? No. The melted chocolate will destroy some of the airiness of the sponge, making it more like a ...
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4 votes
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Problem making homemade bounty bars

From your comment: I dip the bars into melted chocolates and roll, using a fork. If you want to coat something in chocolate, you typically need much more chocolate than you expect. The height of ...
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  • 53.9k
4 votes

How can I add flavorings and colorings to white chocolate?

Have you checked your food coloring to make sure it isn't water-based? The addition of any water into chocolate will cause it to seize. You might be better off looking for a powder like this one: ...
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  • 391
4 votes
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Putting a solid chocolate bar inside cake dough: what's the outcome?

As other answers have said, the result will NOT be (3). The chocolate may melt somewhat during baking, but it will solidify again as it cools. How much it sinks will depend on the thickness of the ...
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4 votes
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Tempered chocolate spheres in advance?

Chocolate will stay fresh for weeks or even months if stored correctly. And yes, the spheres will stay as shiny and beautiful as you made them if you store them correctly: in a cool, dark place away ...
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  • 53.9k
4 votes
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What should the results of my chocolate soufflé be like?

A chocolate souffle should be warm and gooey in the middle, if it is solid throughout it has been cooked too long. It sounds like you have it right, I wouldn't change it. If you want to prove it to ...
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  • 66.6k
4 votes

Can tempered chocolate be seeded with a different chocolate?

You cannot use sugar unless you do not mind having crunchy sugar crystals. There is no way of sweetening chocolate by adding sugar, even powdered sugar, without a conche. I think if the cacao contents ...
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  • 2,688
4 votes
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How many teaspoon of milk is needed to melt 50g of chocolate?

You do not need any milk to melt chocolate. The goal with melting chocolate is to keep it within a range of heat so that it doesn't burn or separate. A bain-marie is a technique where you place a ...
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4 votes
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Where can I buy dark chocolate which was not produced in a factory that handles milk?

If you want a product that is allergen/intolerance safe and/or compliant to a certain cultural standard - be it political (vegan, vegetarian), dietary (low carb, low fat), or religious (halal, kosher.....
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4 votes
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How can I get a thicker coating when enrobing something in chocolate?

The first suggestion is to let the chocolate get cooler - which will help in two ways: Less runny material from the start and less time until the chocolate starts to set, resulting in less runoff ...
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  • 53.9k
4 votes

Hersey Cookies and Creame Treat

Basically, you have to either pour the hot one over the cold one, or dip cold in hot. Freeze the first solid section in the moulds, then set on a wire baking tray & pour over your second layer. ...
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3 votes

How can I make my Hot chocolate thicker?

I find cornstarch gives an unwanted flavour for chocolate milk or cocoa, as does xanthum gum. Guar gum works well, it dissolves with a whisk and thickens without heating. I use 1/8 tsp per cup. ...
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  • 31
3 votes

Does tempered chocolate remain tempered and only needs liquefying?

If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to ...
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  • 66.6k
3 votes
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Are commercial chocolate almonds coated with something that prevents melting?

The aren't coated, but the chocolate is mixed with hardeners. Things like xanthan gum, gum Arabic, corn starch, bees wax, etc. These let the chocolate harden and polish a little better.
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3 votes
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What is the difference between acetate sheets and baking paper when making chocolate deco?

Acetate sheets posses a firm and rigid shape, with a glossy coating that assists the removal of decorations such as chocolate decoration. It also can be shaped without being indented at any point ...
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  • 46
3 votes

Can I use a metal bowl with rubber bottom as double boiler?

Well, I think I found something this morning after starting to scour the internet again for an answer. I don't know if it applies to all bowls, but this link applies to my bowl at least. In the bottom ...
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  • 171
3 votes

Hersey Cookies and Creame Treat

Option 3 (options 1 and 2 in answer by Tetaujun) Melt milk chocolate and paint into the molds. Freeze 20 minutes, then pour the melted C&C bar. Back into freezer. You will have one side uncoated, ...
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  • 305
2 votes

How can I make my Hot chocolate thicker?

Mexican style hot chocolate, Atole, is thickened with masa harina - a fine ground flour or meal made from corn that has been nixtamalized or processed with a strong alkaline, either slaked lime or lye,...
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